Australians have a love affair with the traditional Devonshire tea, so get baking and host one at home.
BUTTERMILK SCONES
PREP + COOK TIME 35 MINUTES MAKES 16
2½ cups (375g) self−raising flour
1 tablespoon caster sugar
¼ teaspoon salt 30g butter, chopped
1¼ cups (310ml) buttermilk, approximately, plus extra, to glaze
¾ cup (240g) strawberry jam 300ml thickened cream, whipped icing sugar, to dust
1 Preheat oven to 220°C/200°C fan. Grease a deep 20cm square cake pan.
2 Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Make a well in flour mixture; add buttermilk. Using a round−bladed knife, in a cutting motion, mix the buttermilk through the flour mixture to form a soft, sticky dough. Add a little more buttermilk only if needed.
3 Briefly pat dough out on a floured surface until 2cm thick. Using your hands, press dough out evenly until 2cm thick. Using a 5cm round floured cutter, cut rounds from dough; place, side by side, just touching, in pan. Briefly knead the scraps of dough together; repeat pressing and cutting, place in pan. Brush the tops with a little extra milk.
4 Bake for 15 minutes or until browned and scones sound hollow when tapped firmly on the top with your fingers.
5 Serve with jam and cream. Dust with icing sugar.
VANILLA BEAN SCONES
PREP + COOK TIME 40 MINUTES MAKES 16
2½ cups (375g) self−raising flour
1 tablespoon caster sugar 30g butter, chopped
¾ cup (180ml) milk, plus extra, to glaze
This story is from the Issue 37 edition of The Australian Women's Weekly Food.
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This story is from the Issue 37 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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